SAMBAL TUMIS

     Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine.  A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment.  'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'.  Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home.  A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
     Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine.  Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal.  Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
     We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with.  Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes


For more recipes with SAMBAL, Click here...

INGREDIENTS :

To Grind :

Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal  1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn

For Sambal Tumis :

Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
• Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
• Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
• Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
• Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
• Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
• Add Tamarind Paste and boil it for another 5 minutes on a low flame.
• Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
• At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
• Leave this on a low flame for few more minutes.
• Can serve this Sambal Tumis hot or at room temperature.
• Cool and store Sambal Tumis in the refrigerator for later use.
• Can use this Sambal Tumis to prepare any dish of your choice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
• (Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
• Serve it at room temperature.

Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.

Nasi Lemak
Sambal Ikan Bilis(Dried Anchovies)
Sambal Udang(Prawns)
Sambal Terung(Egg Plant/Brinjal)
Sambal Kentang(Potato)
Sambal Bendi(Okra/Lady's Finger)
Sambal Petai Bendi(Okra and Stinky Beans)
Sambal Sotong(Squid)
Sambal Ikan(Fish)
Sambal Telur(Egg)
Sambal Telur Puyuh(Quail Egg)
Sambal Tempeh(Fermented Soy Bean Cakes)
Sambal Kangkong(Watercress Spinach)
Mee Goreng Mamak(Spicy Fried Noodles)
Hokkien Mee
Nasi Goreng Sambal(Sambal Fried Rice)

QUAIL EGG ROAST

    Quail Eggs are cute little eggs laid by Quails. They are bite-sized and absolutely adorable.  These eggs are smaller in size compared to Chicken and Duck Eggs.  Though a popular egg variety, it is considered as a novelty & utter delicacy in many parts of the world. Smaller in size doesn't mean that they are any way lesser to other egg varieties, they are equally packed with nutrients which makes them a healthy alternative in a daily diet.
     In terms of taste and flavour - the rich & flavorful yolk has increased the demand for Quail eggs in many culinary preparations. These Eggs have a higher yolk-to-white ratio than normal eggs, which can elevate the cholesterol level, but generally, quail eggs are considered very healthy.

Health benefits of quail eggs include :

• The high amount of Vitamin A in Quail Eggs has the ability to improve vision.
• Protein in the Quail eggs boost energy levels and stimulate growth.
• Vitamin B in Quail Eggs repair & improve metabolism.
• Presence of potassium in quail eggs reduces Blood Pressure.
• Quail eggs are high in Ovomucoid Protein(natural anti-allergenic) Soothes Allergies.
• Cleanses the body by eliminating the Toxins.
• Antioxidants and significant levels of vitamin C and vitamin A, prevent Chronic Diseases.
• Good amount of beneficial fatty acids found in quail eggs balances Cholesterol Levels.

      Asian countries have adapted these Quail Eggs into their hawker culture, to adventurously suit the local palate and traditionally bound taste buds in terms of "creative cuisine".  Simply steamed/fried eggs or vegetables served in skewers called LOK LOK could be seen in almost all hawker centres, road side food stalls and in steam boat.  Lok Lok has taken a special place in Asian Street Food. We can commonly see these Tiny hard boiled Quail eggs served in skewers(lok lok) in Malaysian and Singapore food stalls.
     Quail Eggs are great source of Protein, equally delicious and nutritious. These eggs are served in various cuisines, in raw form or as cooked -soft/hard boiled, deep-fried, pickled and smoked. Quail Eggs suits into anything from a basic egg preparation or can be added into your choice of Curries or Gravies for s simple Side dish. Quail Egg Roast is an easy dish prepared with hard-boiled Quail Eggs in a spicy Masala.  Quail Egg Roast recipe goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas etc.,  Suits well with rice dishes or steamed rice too.

Cuisine : Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3 - 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

INGREDIENTS :

Quail Eggs - 20 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tbspn
Green Chillies - 3-4
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

To Garnish :

Coriander Leaves - Few

METHOD :

• Hard boil the Quail Eggs and keep them aside.  Peel them and cut it into two halves.
• Puree the Tomatoes and keep them aside.
• Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and saute it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Pour in the pureed Tomatoes and saute until oil separate from the mix.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
• Add boiled Quail Eggs into it and cook them on a low flame for few more minutes.
• Switch off the flame and garnish the Quail Egg Roast with Coriander Leaves.
• Serve Quail Egg Roast hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the number of Spices to your taste preference.
• Cut small slits over the Quail Egg whites, so that the egg absorbs the flavour of the curry.
• Can also finely chop the Tomatoes instead of Pureeing them.
• Adding Sugar is totally optional. 

Tips & Tricks :

HARD BOILED QUAIL EGGS :

     Perfectly boiled quail eggs retain taste and nutrition.  Over cooked eggs tend to lose the nutrition whereas an under cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled quail eggs every time.

Method :

• Pour water into the pot and add quail eggs into it.
• Switch on the flame and allow it to boil.
• Once the water boils, cover the pot, lower the flame and let it cook for another 3-4 minutes.
• Switch off the flame and allow it to cool. 
• Peel the quail egg, when it is warm.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it is still warm.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the Quail Eggs, this is to ensure that the yolk remains intact at the centre.

INJI CURRY/PULI INJI

     

    Ginger - one of the Ancient Roots which has age-old text references in Ayurvedic and Traditional Chinese Medicine is a 'Healing Food'.  Ginger becomes a totally impressive root packed with innumerable health benefits and beauty enhancing values. As a Fresh Root or as a Dried -one (Saunth/Chukku) - Ginger finds a special place in the culinary trail and in therapeutic usage. Right from drinking a ginger tea at the first sign of a cold or taking a small dose of ginger juice to treat indigestion, the versatility of the root is vast enough to tightly induce it in your daily diet.
     A typical Kerala menu could find an appropriate place for all the longlisted side dishes which enables the hosts as well as the guests to relish the heavy laden meal and then to completely do justice to the sumptuous desserts. A Kerala Sadhya (banquet) is one best example to prove the fact. It is mainly because of the selection of ingredients for every side dish, it is not only to fancy your sense of taste but also to succumb your contentment aiding digestion alongside after a mammoth meal.
     Inji Curry/Puli Inji is an inevitable part of Kerala Sadhya(banquet). It is literally a Curry, but it mainly falls under the category of a Condiment.  It is prepared with fresh Ginger, Green Chillies, Tamarind and Jaggery (Cane Sugar) as main ingredients.  Inji Curry/Puli Inji is a wild combination of Sour, Sweet and Spicy tastes and a wonderful fresh flavour of Fresh Ginger.
     Though a must-have side-dish in Banana Leaf Meal served during festivals or in a Sadhya, don't reserve this INJI CURRY / PULI INJI for special occasions alone.  This condiment can be prepared within no time and also last for few days in a refrigerator.  It tastes heavenly with a Curd Rice or just pair it up with Kanji (Rice Porridge). This mouth-watering Inji Curry/Puli Inji will surely rejuvenate your taste buds instantaneously that it is considered equivalent to 101 Curries.
     I have given three different methods of preparing Inji Curry/Puli Inji, though the ingredients remain the same, the method of preparation slightly varies giving new tastes & flavour to the same dish.

Cuisine : Kerala (South India)
Course : Curry, Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3- 4  
Author : SM               


Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS:

Fresh Ginger - 1/2 Cup
Green Chillies - 3-4 No's.
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Jaggery/Cane Sugar - 11/2 Tablespoon
Tamarind Paste - 2 Tablespoons
Salt - To Taste

For Tempering: 

Coconut Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon (Optional)
Dry Red Chillies - 1-2 No's.
Curry leaves - a Sprig

METHOD 1 - QUICK VERSION :

"This is a simple method where Ginger, Green Chillies and Curry Leaves are slightly pounded."

• In a small blender jar coarsely pound Fresh Ginger along with Green Chillies and Curry Leaves.
• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add coarsely pound Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.
• Inji Curry/Puli Inji should be served in a thick consistency.

METHOD 2: FRYING & GRINDING METHOD :

"This method is more fragrant & flavour filled as the ingredients are fried."

• Heat Coconut Oil in a Pan.
• Fry the Ginger Slices until they turn fragrant and slightly crispy.
• Follow the suit with Green Chillies and Curry Leaves.
• Remove them from Oil and allow them to cool.
• Grind the above fried ingredient in a small blender jar to a fine powder and keep it aside.
• In the remaining Oil, Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.(If needed, add some more oil)
• Now add fried and ground Ginger, Green Chillies and Curry Leaves to the above and give a quick stir,
• Immediately add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Add Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

 METHOD 3: INJI PULI/PULI INJI WITH SHALLOTS

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Add finely chopped Shallots, Ginger, Green Chillies and Curry Leaves to the above and fry until fragrant on a very low flame for a few minutes.
• Add Turmeric Powder, Red Chilli Powder and give a quick stir.
• Immediately add the thick Tamarind Paste along with Salt and mix well.
• Sprinkle some water to the above mix and allow it to boil.
• Reduce the flame and add Jaggery/Cane Sugar to Inji Curry/Puli Inji and mix well.
• Leave this on a low flame until oil separates from the mix.

NOTES:

• Jaggery gives a slight sweetness to Inji Curry and also balances the sourness, adjust accordingly.
• I have used Tamarind Paste in this recipe, adjust the amount of tamarind to suit your taste preference.
• If using normal Tamarind use up to a size of a lemon.  Soak it in warm water for about 10 minutes and extract tamarind pulp out of it.
• Adjust the number of green chillies and chilli powder as per your taste preference. 
• I have spluttered the fenugreek seeds along with mustard seeds.
• Alternatively can dry roast and powder the Fenugreek seeds and add it to the Inji Curry/Puli Inji finally.
• Some recipes even add Asafoetida powder while spluttering the Mustard Seeds.
• Avoid using steel/aluminium/copper containers for storing Inji Curry/Puli Inji, as they tend to react with the acidic nature of salt and tamarind.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons (preferably wooden spoons) to serve this Inji Curry.
• Refrigerate the Inji Curry.  It can stay good if stored properly.
• Perfectly cooked & stored Inji Curry/Puli Inji stays good for about a week or two.
  

SAMBHARAM - NADAN MORU/SPICED BUTTERMILK

     Summer is around the corner, the emanating heat makes us all run helter-skelter in search of some source to cool down our body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
      On the long run, a whole generation has traveled apart from the system where simple home dishes and living style lost its shine and had been stored in some age-old casket deep inside the name of tradition.  To be dusted and re-incarnated only to be gilded briefly during festivities.  Recent revelation and search for a healthy lifestyle have banged the new generation only to realize that it is a matter of time to bring back the long lost knowledge to live along with NATURE. This recipe Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal.
     Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yoghurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a Malayali household to serve Sambharam when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.  It is also one drink served as a Naivedyam during Rama Navami.
      It also goes by several names depending on the states in India, like Neer Mor or Masala Mor, Masala Majjige, Chaas, etc. Almost all the States use similar ingredients in their versions of Spiced Buttermilk Drinks. The choice of spices and herbs to be added into this is totally your choice.  I have given the ingredients which are traditionally added in a Sambharam.  Some add Shallots along with other ingredients. Mint or Coriander Leaves can also be added to this drink for a twist. LASSI - is yet another sweeter and richer version of the same drink popular in India

For more JUICES, DRINKS & SMOOTHIES, Click here...

Cuisine : Kerala (South India)
Recipe Type : Drink
Difficulty : Easy
Serves : 3 - 4
Author : SM  

Preparation Time : 3 -5 Minutes


For more SADHYA Recipes, Click here...

INGREDIENTS :

Curd/Yogurt - 1 Cup
Ginger - 1/2" Piece
Green Chillies - 2 Nos.
Curry leaves _ 2 Sprigs
Lemon / Lime leaves - 3 Leaves
Cold Water - 2 to 3 Cups
Salt - To Taste

METHOD :

• Slightly pound Ginger & Green Chillies.  Alternatively can finely chop them too.
• Finely shred Curry Leaves and Lemon Leaves into small pieces.
• Churn Yoghurt/Curd with a Thayir Mathu or in a blender for few minutes.
• Pour in the Cold Water and churn it again.
• Add pounded Ginger and Green Chillies along with Curry Leaves and Lemon Leaves to the Buttermilk*.
• Add Salt to taste and mix well.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru is ready.

NOTES :

• Use fresh(not so sour) Curd/Yoghurt for the purpose.
• Do not leave the Sambharam at room temperature for a long time, this may make the drink sour.
• Can serve Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru at room temperature immediately.
• If you prefer it cool store it in the refrigerator for few hours before serving.
• Can be served as a drink, or it can also be added to rice instead of Curd/Yoghurt.
• Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru makes a very good drink on a sunny day.
• Can add few Shallots along with other ingredients.

For more Recipes 'FROM GODS OWN COUNTRY', Click here...


Buttermilk*  
     Traditionally buttermilk is nothing but the thin milk left behind once the butter or cream is churned out of Fresh Cream.  But it also refers to naturally fermented Milk in some countries.  In India, Buttermilk is a mixture of Yoghurt/Curd and Water.  Buttermilk has a characteristically intense sour and putrid taste caused by lactic acid bacteria, which ferments the milk.  This Lactobacillus is good for your gut.

NEI CHORU - MALABAR GHEE RICE

      The Malabar Region flanked by the Arabian Sea and the Western Ghats, on the northern part of Kerala is a land rich in heritage, culture, trade and above all Cuisine. Malabar Cuisine has played an integral role in shaping and providing some of the most delicious and flavourful additions to Kerala cuisine. The flavour and aroma of Malabar dishes is the reminiscence of the rich culture treasured and handed over through generations without losing its originality.
     This delicious Malabar Cuisine will surely take you to the friendly shores from where this cuisine originated.  Along with their colourful and vivid cultural traits, they treat us to the whole with their wonderful and unique dishes. It is commonly said that if we have to truly understand the bond of food and the love of the people of Malabar region, we have to visit the place disguised as a Son-in-Law visiting his wife's house. The long list of dishes trails around, taking versions and varieties on every visit, that they literally attack their son-in-law with their love and cuisine until the end. Unless, otherwise, you hail from a Malabar household it is truly difficult to understand the culture and all the more it becomes totally impossible to list out the never-ending dishes they cater.
     Though a Malabari Biriyani tops the list of fame in Malabar Cuisine, I have always grown up hearing the combination of Nei Choru and Koyi(Chicken) Curry followed by Pathiri.  Traditional Malabar dishes use Ghee(Clarified Butter), Egg, Dry Fruits and unique Spices generously in their dishes.  Nei Choru or Malabar Ghee Rice is an ethnic combination of Rice, Spices, Dry Fruits and Nuts in an underlying creamy texture. The nature of the dish is in itself loaded with contradictions, though rich and spicy this sumptuous NEI CHORU is easily digestible.
     The authenticity of the Nei Choru lies in the rice used, traditional Malabar Cooking uses Jeerakasala/Seerakasamba Rice for the dish.  This rice is a small grain variety which has a pandanus nutty aroma similar to Basmati Rice. The Rice plays a major role in the texture of the dish and the unique garnish - Caramelized Onions gives an intense flavour to this Nei Choru.


Cuisine - Malabar (Kerala)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

For Malabar Ghee Rice/Nei Choru:

Jeerakasala/Seeraka Samba Rice - 3 Cups
Ghee - 3 to 4 Tablespoons.
Onion - 2 Nos.
Green Chillies - 2-3 Nos(Optional).
Ginger Garlic Paste - 11/2 Tablespoons
Coriander Leaves - Few (Optional)
Mint Leaves - Few (Optional)
Water - 41/2 Cups
Salt - To Taste

Spices:

Clove - 5-6 Nos.
Bay Leaf -3 leaves
Cardamom - 5-6 Nos.
Cinnamon 1" Stick - 3 Nos.
Star Anise - 1 Flower

To Garnish:

Cashew Nuts - 1/2 Cup
Raisins  - 1/4 Cup
Caramelized Onions - 1/2 Cup

To Caramelize Onions:

     Caramelizing onions is a simple method where thinly sliced Onions are slowly sautéed in Ghee/Oil until they are richly browned.  It is a wonderful way to bring out the flavours from the Onions.  When slow cooked for a long time on a perfect flame, the natural sweetness from the Onions and a few teaspoons of Sugar caramelize the Onions, making the result intense, sweet and wonderfully flavourful.

Ingredients :

Onion - 3 Nos.
Ghee - 2 Tablespoons
Salt - To Taste
Sugar - 1 Tablespoon

Method:

• Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering. 
• Add sliced Onions to the Oil and stir well until the slices are well coated with the Ghee/Oil.
• Spread the onions out evenly over the pan and let cook, stirring occasionally.
• Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
• After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
• Sprinkle some water to avoid the onions from drying out.
• Cook for another 10 minutes, stirring occasionally.
• Lower the flame and cook accordingly.
• Once the Onions are browned and start to stick to the pan, switch off the flame.
• Caramelized Onions are ready to be served as a Garnish.

FOR NEI CHORU - MALABAR GHEE RICE 

NEI CHORU - MALABAR GHEE RICE

 

Method:

• Wash the Jeerakasala/Seeraka Samba rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts & Raisins on a low flame.
• Remove them from the Ghee and keep them aside.
• In the same pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies(Slit into two) to the above and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Finally, add One tablespoon of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint, Coriander Leaves.
• Just before serving, Garnish the Nei Choru with fried Cashew nuts, Raisins and Caramelized Onions.
• Serve Nei Choru/Ghee Rice hot with any kind of vegetarian or non-vegetarian curries.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Nei Choru/Malabar Ghee Rice.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Nei Choru/Ghee Rice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Adding Green Chillies, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / any other long grained rice for this dish.
• Can substitute half the amount of Water with Coconut Milk for a rich version of Nei Choru/Ghee Rice.

    *Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.  It is called as Jeeraka Samba Rice in Tamil Nadu. You can use Basmati rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2.  But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.